I vaguely recall when I was a child (so it is a VERY vague memory ) my mother (or it may even have been my grandmother) used to preserve sliced runner beans by layering them with salt in jars. I fancy trying the same with our yellow French beans - we have some of them blanched and frozen, but wondered if salt preserved ones would taste any different. Clearly they'd have to be rinsed very well to get rid of the salt before cooking.

Has anyone done this? And does anyone know if other veggies can be preserved in the same way.....i.e. layering with dry salt, as opposed to steeping in a brine solution?

Ta muchly

learning to love veg…..except celery :-O

Wed 17-Aug-116:19 pm

Toffeeapple

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Crikey, throw down the gauntlet why don't you?

I'll try that again!

Wed 17-Aug-116:24 pm

Sooliz

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You're not picking it up then, TA?

learning to love veg…..except celery :-O

Wed 17-Aug-116:26 pm

Toffeeapple

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Nah. I did have a look on t'interweb but everything that starts off as a dry salt cure ends up by adding brine...

I'll try that again!

Wed 17-Aug-116:45 pm

Hattie

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I can remember both my mother & grandmother doing it but only to runner beans.

Thanks for those links, Nadine. Never occurred to me that the type of salt (i.e. not ordinary table salt) would be a factor. That 1900s site is quite a fascinating one, have bookmarked it to have a proper read later.

learning to love veg…..except celery :-O

Thu 18-Aug-117:42 pm

JoannaS

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Sauerkraut and fermented pickles like cucumbers are layered with salt. Here is a recipe that adds other things to sauerkraut

That's interesting, Joanna, thanks. I knew a Polish lady who used to add grated carrot to her homemade sauerkraut, but I've never heard of adding anything else to it before. I like the sound of the apples with it, I like apple cooked with red cabbage to serve with pork.

I'm going to make a start on salting my yellow beans in the next couple of days. I'll report on how it goes.